Pad Thai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 ounces flat rice noodles, fresh
2 Tablespoons oil
1/4 t garlic
8 ounces uncooked beef, shrimp, chicken, deer , cut into small pieces, may be cooked already
2 egg
1/2 cup fresh bean sprouts (optional)
snap peas, cut in half
1 small red bell pepper, chunks
1 small green pepper, chunks
2 green onion, chopped
1/2 cup white onion, sliced
1/3 cup dry roasted peanuts
1 lime wedge
1/8 - 1/4 cup Fresh cilantra, chopped or dried
For the Pad Thai sauce: Double recipe of sauce
6 Tablespoons crab juice
2 Tablespoon low-sodium soy sauce
6 Tablespoons light brown sugar
4 Tablespoons rice vinegar
4 Tablespoons peanut butter
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Directions: |
Directions:Cook noodles according to package instructions, just until tender. Rinse under cold water.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add the shrimp, chicken or tofu. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using beef, chicken, cook until just cooked through, about 3-4 minutes, flipping only once. Or used cooked meat.
Add garlic, bell pepper and white onion.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts,(optional) and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime. Serve immediately! |
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Number Of
Servings: |
Number Of
Servings:Servings: 3-4 |
Personal
Notes: |
Personal
Notes: Taste Better From Scratch. This amazing Pad Thai recipe is easy, approachable and can be made in under 30 minutes, fresh ingredients and a delicious homemade pad thai sauce. Good, make again 5/2019, 12/16/24, 2/11/25
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